Pasta Primavera with Peas and Asparagus

4.93 from 14 votes

Pasta Primavera with Peas and Asparagus

Spring Vegetable Pasta Primavera is packed with healthy green peas and asparagus in a zingy lemon garlic sauce. Ready in 15 minutes, it’s easy and so versatile.

Prep Time5

Cook Time10

Total Time15

Course: Main Course, Pasta

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 608kcal

Author: Carrie Carvalho

Ingredients

180 grams pasta
100 grams asparagus tips
100 grams frozen peas
100 grams sugar snap peas
juice of 1 lemon
2 cloves garlic
50 grams parmesan cheese grated
2 tbsp butter or olive oil
small bunch chopped fresh parsley

Metric - US Measures

Instructions

Remove the tough woody base of the asparagus stems - they should snap off easily. Cut the remaining parts into 3 pieces.
Slice the sugar snap peas into thirds.
Bring a large pot of salted water to boil and cook the pasta following packet instructions until 'al dente'. Add the peas, asparagus and sugar snaps in with the pasta for the final 2 minutes of cooking.
Meanwhile, melt the butter (or oil) over a medium-low heat in a large saucepan. Add the garlic and cook for 3-4 minutes until fragrant - be careful not to let it burn. Stir in the lemon juice.
Reserve a cup of starchy pasta water then drain the pasta, peas and asparagus.
Add about ¼ cup or 60ml of pasta water to the pan with the lemon juice, butter and garlic, then stir in the drained pasta and vegetables.
Stir in the grated parmesan and parsley plus a generous pinch of black pepper (and a pinch of salt if desired). Stir in more pasta water bit by bit until the sauce reaches your desired consistency.
Season to taste with more salt, pepper and lemon juice.
Serve garnished with extra parsley, parmesan and optional lemon wedges.

Notes

Make this dish Vegan / Dairy Free by swapping the butter for olive oil or a plant based butter and omitting the cheese.

Nutrition